xpost tomato minestrone (crockpot)

[Guest guest]

with rice and pasta

 

 

* Exported from MasterCook *

 

Tomato Minestrone

 

Recipe By :Frances Towner Giedt

Serving Size : 6 Preparation Time :0:00

Categories : Electric Slow Cooker Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups chopped yellow onion

1 large garlic clove -- minced

1 cup coarsely chopped carrot

1 cup thinly sliced celery ribs

1/2 pound Swiss chard -- coarsely chopped

1/2 cup long-grain white rice

2 pounds fresh plum tomatoes -- coarsely chopped

6 cups vegetable stock -- or bouillon

1/4 teaspoon dried thyme -- crumbled

1/8 teaspoon dried oregano -- crumbled

1 large bay leaf

1 cup dried rigatoni or ziti pasta -- cooked 5 minutes,

drained

10 ounces frozen peas -- thawed

1/4 cup freshly grated Parmesan cheese

 

* Fresh herbs: 2 sprigs fresh oregano instead of 1/8 tsp dried; 3 sprigs fresh

thyme instead of 1/4 tsp dried.

 

MAKES 6 SERVINGS. [1] At the turn of the century thousands of Italians flocked

into Chicago and the other cities and towns of Illinois, seeking a better life.

Since this recipe calls for rice and peas (not beans), it is typical of the

minestrone made by Italians who emigrated from the north around Milan. [2]

Recipe developed for a 5-quart or larger slow cooker. If using a 3 1/2- or

4-quart slow-cooker, prepare half of the recipe.

 

PREP TIME: 25 MIN. COOK TIME: 7-9 HR ON LOW + 15 MIN ON HIGH OR 3 3/4 - 4 3/4 HR

ON HIGH

 

1. Put all of the ingredients in the order listed except the pasta, peas, and

Parmesan into a 5-quart or larger crockery slow-cooker. Do not stir. Cover and

cook on LOW for 7 to 9 hours or on HIGH for 3 1/2 to 4 1/2 hours.

 

2. If cooking on LOW, change setting to HIGH. Stir in pasta and peas. Cover and

cook for 15 minutes, until pasta is tender. Discard bay leaf.

 

3. Ladle into individual bowls. Garnish each serving with Parmesan.

 

PER SERVING: 205 calories, 9 g protein, 2 g total fat (0.8 g saturated), 40 g

carbohydrates, 435 mg sodium, 3 mg cholesterol, 5 g dietary fiber

 

TIP In general: 1 tsp dried herb = 1 Tbsp fresh herb

 

Source:

" Heartland Cooking: Crockery Favorites "

Copyright:

" 1996 Miller & O'Shea Inc. (Reader's Digest) ISBN 089577853X "

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Per Serving (excluding unknown items): 366 Calories; 6g Fat (14.1% calories from

fat); 15g Protein; 66g Carbohydrate; 10g Dietary Fiber; 5mg Cholesterol; 1862mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 20022 20195 0 0 0 0 0 0 0 310 0 0